Episoder
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I sat down with Bruce Devlin, winemaker and general manager at Ballentine Vineyards in St. Helena, Napa Valley.
Bruce has been making wine for over 25 years, and what strikes me most about his story is how deeply rooted it is in curiosity, from home-brewing beer as a teenager, to studying fermentation science at UC Davis, to spending a summer peeling mislabeled bottles in a German winery. He breaks down what winemaking actually looks like from the inside: the 12 touches per vine each season, the gut-wrenching decisions when a heat wave hits at 119 degrees, the harvest days that stretch to 60 tons when rain is coming on Monday.
He also shares something I think gets lost in the romance of wine culture: none of it happens without a team, without trust, without people willing to show up at 4 a.m. If that's what the fruit needs.
What's one experience, a place, a person, or a single glass that changed the way you think about wine?
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In this episode of Barrels & Roots, I sit down with Megan Koolmees, DTC Director at Bonovia Winery in Sonoma County, to talk about everything that makes wine approachable, memorable, and genuinely exciting, even if you've never set foot in a tasting room before.
Megan shares how a semester abroad in France at 19 sparked a lifelong passion, and how her palate evolved from funky old-world natural wines all the way to gracious Pinot Noirs. We talk about what "approachable luxury" really means, why the legs in your glass aren't actually telling you what you think they are, and how the best wine experiences are built as much around community and storytelling as they are around what's in the bottle.
What's the wine that made you realize you actually loved wine, and where were you when you had it?
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Manglende episoder?
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In this episode of Barrels and Roots, I sit down with Kristian Harmston, the founder of Alchemy Asia and one of the most experienced beverage industry leaders in Southeast Asia. Kristian shares how he went from working in restaurants and bars to building a major drinks distribution company across multiple markets, representing global brands like The Macallan, Aperol, Cointreau, Cuervo, Remy Martin, Hennessy, and more. He also talks about creating his own gin distillery in Vietnam and how Lady True was born during COVID as a way to capture the flavors, culture, and energy of Vietnam in a bottle.
What I loved about this conversation is how much it goes beyond drinks. We talk about branding, distribution, hospitality, cocktail culture, consumer behavior, and why some beverage brands take off while others disappear before people ever notice them. Kristian breaks down what distribution really means, why the right restaurant, hotel, airport, or cocktail bar can matter more than simply being everywhere, and why a brand needs a clear reason to exist if it wants to earn its place on a shelf or behind a bar.
We also get into the power of story, taste, authenticity, and occasion. From Vietnamese botanicals and local gin to JĂ€germeisterâs connection with street culture, tequilaâs rise in Southeast Asia, beer as a social leveler, and how history shapes what different countries drink, this episode is a deep look at how culture, place, and emotion shape the drinks we love. For anyone interested in wine, spirits, cocktails, hospitality, beverage branding, or the business behind what ends up in your glass, this conversation is full of insight.
What do you think matters more when choosing a drink: the taste, the story, or the moment you are drinking it in?
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In this episode of Barrels & Roots, I sit down with Chrissie Smith, viticulturist and founder of Intrepidus Wines out of Canberra, Australia, for one of the most honest conversations we've had on the show.
Chrissie breaks down the real difference between growing grapes and making wine, why Australian cool-climate varieties like Shiraz and emerging Italian grapes are turning heads worldwide, and how her eight-year-old daughter accidentally gave the most perfect explanation of winemaking I've ever heard. We also get into the oversupply crisis hitting Australian growers hard right now, why wine is losing younger drinkers to beer and spirits, and what the industry needs to do to stay relevant.
If you've ever been curious about what it actually takes to grow world-class grapes, this one's for you.
What's the wine experience you'll never forget and what made it so special?
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In this episode of Barrels and Roots, I sit down with Shawn Phillip, General Manager and Winemaker at Lykan Estate and Brago Cellars in Anderson Valley to talk about what it really takes to make world-class Pinot Noir in one of California's most underrated wine regions.
Shawn shares how he walked away from a career in tech and telecom at AT&T to chase something that actually lit him up, trained in Champagne with an eighth-generation wine family, and came back to California with a completely different understanding of legacy, craft, and constraint. We get into why cool climate growing produces wines with such layered complexity, what wine scores actually mean for the everyday consumer, and how the unglamorous side of harvest, think crashed cooling systems and late-night tank cleaning is just as much a part of the craft as the romance.
What's a moment in your own life where slowing down actually gave you a better result than rushing ever could have?
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In this episode of Barrels & Roots, I sit down with Barbara Gross, co-owner of Cooper Mountain Vineyards in Oregon's Willamette Valley.
Barbara breaks down what biodynamic farming actually means, why the Willamette Valley became one of the world's most respected wine regions almost by accident, and how the wine industry lost the plot by making people feel like they need a PhD just to enjoy a glass. Barbara's perspective on long-term thinking as a second-generation winemaker, her commitment to purity in winemaking, and her passion for stripping away the pretension are exactly what this industry needs right now.
When was the last time you just poured a glass and let yourself enjoy it without overthinking it, and what made that moment special?
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In this episode of Barrels and Roots, I sit down with Robert Cavanaugh, CEO of Adventure Wine, to talk about how beginners can start enjoying wine without feeling overwhelmed or embarrassed. Robert has spent decades teaching wine, leading staff training, hosting live events, and representing wine regions from around the world, and his approach is refreshingly simple: trust your palate and have fun with it.
We talk about why wine can feel intimidating, how regional names and grape names confuse people, and why price, points, and reputation do not matter as much as whether you actually enjoy what is in your glass. Robert shares why wine is meant to be shared, discussed, paired with food, and experienced with other people, not treated like a test you have to pass.
From $9 bottles to Grand Cru Champagne, hotel room wine glasses, nachos, martial arts, music, and the joy of trying something new, this conversation is really about making wine more approachable, more personal, and a lot more fun.
What is one wine you love that other people might not expect?
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In this episode of Barrels and Roots, I sit down with Adam Halsey of Halsey Bottling to explore one of the most overlooked but important parts of the wine industry: the bottling process. Adam shares how his familyâs mobile bottling business travels around California helping wineries, distilleries, and producers get their wine safely from tank to bottle, while protecting the quality, flavor, and presentation that winemakers worked so hard to create.
We talk about what a mobile bottling line actually does, from filling, corking, capping, labeling, and sealing cases, to the intense cleaning, quality control, oxygen management, nitrogen use, and standard operating procedures that keep wine from spoiling. Adam breaks down why bottling is the final step in the winemaking journey and why even small mistakes can lead to premature aging, off flavors, packaging issues, or a wine that simply does not taste the way it should.
What I loved about this conversation is how much respect it gave to the behind-the-scenes people who help bring wine to life. We often talk about vineyards, soil, barrels, winemakers, and tasting rooms, but bottling is where everything comes together. Adam also shares what can go wrong on bottling day, why small wineries often rely on mobile bottling, how specialty bottles require creative problem-solving, and what it feels like when the final bottle is finished after a long, stressful, successful day.
After hearing what really goes into getting wine safely into the bottle, Iâll never look at a bottle on the shelf the same way again.
What part of the wine process do you think most people overlook the most?
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In this episode of Barrels and Roots, I sit down with Janell Harris, creative director for Stagâs Leap Wine Cellars, Col Solare, Antinori Napa Valley, and the Marchese Antinori portfolio in the U.S. We talk about how wine became more than just a drink for her and evolved into a passion centered around storytelling, creativity, food, travel, and human connection.
Janell shares how she transitioned from television and design into the wine industry, why wine should feel more approachable and less intimidating, and how some of the best wine experiences come from simply sharing a bottle with great people.
We also dive into wine and food pairings, Napa harvest season, sparkling wine, Vietnamese and Mexican cuisine, and the artistry behind winemaking itself. From late-night grape picking in Napa to the social experiences that make wine special, this conversation explores why wine is ultimately about people, place, and creating memorable moments together. What is the one wine experience you will never forget?
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In this episode of Barrels and Roots, I sit down with Felix Egerer, a viticulturist farming vineyards on Vancouver Island for Unsworth Vineyards and Blue Grouse Estate Winery. We talk about how a kid from beer country in Germany ended up building a life in wine, why vineyard work is so much more than growing grapes, and what it really means to listen to the land.
Felix breaks down the hidden world beneath every great bottle of wine, from living soil and microbes to regenerative farming, biodiversity, pruning decisions, and the way vines respond when something is out of balance. What I loved most about this conversation is how much it moved beyond wine and into life. We talked about slowing down, paying attention, respecting natureâs cycles, and remembering that harvest is not the only part of the season worth celebrating.
This is a conversation about wine, soil, farming, patience, and the deep connection between people, place, and the land. Whether you love wine, care about sustainable agriculture, or just want to understand what really happens before the bottle reaches your table, this episode gives you a whole new appreciation for the vineyard.
What do you think we can learn from vineyards about slowing down and paying closer attention to life?
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In this episode of Barrels and Roots, I sit down with Master Sommelier Tim Gaiser for a conversation about making wine feel less intimidating and more human. We talk about why so many people feel overwhelmed by wine language, restaurant lists, grape varieties, regions, and tasting notes that do not always connect with real life. Tim breaks down wine in a way that makes it easier to understand, comparing it to music, cars, food, memory, and personal experience.
We also get into how beginners can start building their palate, why tasting different styles side by side helps you understand what you like, and how simple things like acidity, tannin, alcohol, sweetness, and smell memories shape your wine preferences. Tim shares practical advice for walking into a wine shop with more confidence, choosing approachable wines, pairing wine with food, and learning how to taste with more attention.
Beyond the technical side, this conversation is really about why wine still matters. Wine can slow us down, bring people together, connect us to a place and time, and turn a simple meal into a memory. Whether it is a legendary bottle or an affordable everyday wine, the best glass is often the one shared with the right people.
What is one wine, meal, or memory that made you slow down and really enjoy the moment?
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I sat down with Mike Hansen, founder of the Hansen Vineyard and Winery team under Sotheby's International Realty, and this one pulled back the curtain on a corner of the wine world most people never see.
Mike isn't just a broker, he's also a grower farming 14 acres of Chardonnay, and that dual lens changes everything about how he reads a property. We got into what actually makes a vineyard valuable, from soil type and vine age to buyer category and contract structure, and why water is less a price driver and more a deal killer. Mike walked me through the full farming cycle, start to finish, in a way I honestly hadn't heard explained on this show before.
We also talked about what institutional buyers want versus what a winery wants, why caves without temperature control are basically just expensive warehouses, and why buying a vineyard with no grape contract right now is one of the riskiest moves you can make. If you've ever romanticized owning land and growing grapes, this episode is a necessary reality check - and an inspiring one.
If you could only ever own one acre of vines, what would you plant and where?
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In this episode of Barrels and Roots, I sit down with Ryan and Taylor, the winemakers behind Polemonium Wines, to unpack whatâs really happening inside the wine industry and why so many things need to change.
We get into their journey from working inside massive legacy brands to breaking out on their own, driven by a belief that wine should be more transparent, more human, and more connected to the people who actually drink it. What stood out to me most was how much the industry has shifted. People donât just want a label anymore, they want a story, a face, and something real behind the bottle. We talk about why social media and conversation matter more than polished marketing, how smaller producers are navigating distribution challenges, and why âcleanâ wine and transparency are becoming non-negotiable for the next generation of drinkers. This conversation also dives into how to actually choose a good bottle, what most consumers are missing when they walk into a store, and why wine should still be about connection, not status. It really made me rethink how I look at wine, not as a luxury or a flex, but as a shared experience that brings people together in a way almost nothing else can.
So hereâs the question I keep thinking about after this one⊠when you pick up a bottle of wine, are you choosing the label or the story behind it?
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I sat down with Clark Smith to explore why wine is not just something you drink, but something that connects people to land, culture, history, and the human soul. We went deep into the evolution of American winemaking, from the early days of trial and error to the explosive growth of thousands of wineries, and how that journey shaped what we drink today.
Clark shared why he believes modern winemaking has become overly focused on cleanliness and control, sometimes stripping away the very complexity and character that make wine meaningful. We also unpacked ancient Roman practices, the surprising history behind Champagne, and how advances in science and technology have both elevated and, at times, misguided the craft. From sulfite-free wines to the idea that wine has more in common with music than beverage, this conversation challenged the way I think about taste, authenticity, and what it really means to create something with soul.
If the future of wine belongs to those who truly understand it, not just consume it, where do you see yourselfâchasing perfection, or chasing something deeper?
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In this episode of Barrels & Roots, I sit down with Linsi Luckett, lead horticulturalist, agronomist, licensed pest control advisor, and FAA-certified drone pilot at Sunridge Nurseries - the largest grapevine-producing nursery in North America.
Linsi breaks down the side of wine most people never think about: what it actually takes to grow a healthy vine before it ever reaches a vineyard. We get into the science of grafting and rootstock, why Vitis vinifera can't survive in American soil without it, how terroir starts long before harvest, and the real challenges growers face today from water scarcity and climate unpredictability to rising labor and fertilizer costs. Linsi also shares how a career rooted in ecology taught her that patience isn't just good farming - it's a way of life.
Her philosophy of respecting the journey over chasing the end result is something every wine drinker, grower, and honestly anyone trying to slow down in a fast world can take something from.
Do you think about where your food or wine actually comes from, or is it something you've never really considered until now?
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I sat down with David Natali, and what stood out most is that great winemakers arenât born, theyâre built through experience, instinct, and time in the cellar.
From starting with no traditional path to becoming a Napa Valley winemaker, he shared how the craft is less about textbooks and more about doing the work, learning from mistakes, and trusting your palate. It made me realize how much mastery in any field comes from showing up and putting in the reps.
If success isnât about talent alone, what skill are you building right now through repetition?
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I sat down with Adam Edelman, the mind behind Nisi Wines, and what started as a conversation about winemaking turned into something much deeper.
Adam's journey into wine began completely by chance when he moved from Connecticut to Napa Valley for a harvest internship over a decade ago, bringing with him a background in neuroscience and philosophy that most winemakers don't have. His brand name, Nisi, comes from a Latin term meaning "unless," representing the constant conditions and adaptations winemakers face when Mother Nature throws curveballs at even the best-laid plans. What struck me most was how Adam describes his work as neurophilosophy, this beautiful intersection where science meets art, where data meets intuition, and where the human element of decision-making becomes the soul of the wine.
We talked about the Enso circle, that Zen Buddhist brushstroke that appears on his label, representing the pursuit of perfection while accepting that every moment is already perfect. Adam makes wine that speaks to his palate while staying open to learning from Burgundy, from Napa Cabernet, even from grocery store bottles, because there's wisdom in every glass if you're willing to listen.
What's one moment in your life where following your intuition led you somewhere completely unexpected, and would you make that same leap again?
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I sat down with Junio Vargas Ojeda, winemaker at Cali Custom Crush and founder of Santo Diablo Wine Company, to hear how a kid from a farming family ended up making some of the most interesting wines in Paso Robles.
Junio didn't grow up drinking wine or even thinking about it as anything more than just another job when his cousin got him a position on a bottling line back in 1999. His family worked strawberry fields and vineyards, but wine itself wasn't part of their culture. What changed everything was meeting his mentor Etienne Turlington, a Navy SEAL turned winemaker who didn't just teach him how to clean tanks and punch down caps, but showed him the why behind every decision in the cellar. We talked about that moment when Etienne had to deploy for eight months mid-harvest, leaving Junio to figure it out on his own, and how that trial by fire built the confidence that would carry him through fifteen years as a cellar master before finally stepping into the winemaker role.
This conversation gets into the reality of winemaking, the importance of starting from the bottom and mastering the basics like cleaning before you ever think about blending, and why wine's ability to evolve in the bottle makes it something special that connects us to thousands of years of history.
What's the one thing you've been too scared to start, and what would it take for you to finally pull the trigger on it?
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In this episode, I sat down with Josh Trowbridge, the general manager of Benovia Winery, for a conversation about wine, storytelling, and what gives something lasting value.
From discovering wine in college to building a career across sales, harvest, cooperage, and executive leadership, Josh shared a journey that eventually brought him back to the heart of wine country. We talked about Russian River Valley terroir, the importance of expressing place, and why the real power of wine is not just what is in the bottle but the conversations and memories it creates around the table.
This episode also touches on the tension between modern convenience and timeless craft, and why some things still matter more because they take more care.
What is one product, place, or experience that feels more meaningful to you because of the story behind it?
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I sat down with Molly Bossardt, a boutique wine marketing strategist who traded New York tech startups for Italian wine country, and we got into everything the wine industry doesn't want to admit out loud. Molly runs her agency from Torino, Italy now, helping family-owned wineries modernize their marketing and actually connect with the humans buying their bottles - not just the collectors hoarding them.
We talked about why wine has always been tangled up in class and performance, how her own mom got shamed for putting ice in her Merlot, and why that kind of gatekeeping is quietly killing the industry's future. I shared my own moment of discovering that bubbles are genuinely amazing after decades of being a red wine loyalist, and Molly broke down what she'd actually pour someone who's never really explored wine before, starting with a proper sparkling, no Prosecco allowed. We also got into the real tension at the heart of every winery: are you making art for yourself, or a product for your customer? Because you can't quite do both without deciding first.
If someone handed you a glass of wine you'd never tried before, would you rather they tell you everything about it first - the region, the vintage, the tasting notes, or would you prefer to just taste it blind and form your own opinion?
- Vis mere
